The food game has stepped up—it’s now high profile and interest in ethnic flavors and foods has created space at the American table for items that at one time were considered exotic or relegated to a specific ethnic group. Back in the day, sweet potatoes, greens, okra, yams, black-eyed peas, chile peppers and more were typically available only within the boundaries of the neighborhoods African Americans were limited to. Now many of those traditional neighborhoods are “food deserts” or communities where a grocery store with fresh produce is hard to come by. The foods that were traditionally linked to African American culture have crossed over. Now they’re readily available almost everywhere, even in areas that at one time were off limits unless we were wearing a (white) uniform and working as domestics.

African American cooks with skilled, sleight of hand have flavored foods for more than 400 years by adding what they could to make less desirable foodstuffs palatable. Though many items were subpar, the vegetables and staples that were the basis of the daily diet were nutritious, providing the sustenance that allowed folks to survive adverse conditions. Those foods have morphed into wonder foods—highly nutritious, with plenty of health benefits.

Greens, cornbread and pot likker’ were standard fare on dining tables of most black families. Today you’ll find the vegetable on restaurant menus prepared stir-fried, fried, as salads or as crisp-tender sides with all the fixin’s. Served as a side dish, the fixin’s may even include shot glass portions of pot likker’. Varieties of greens include collard, mustard, turnip, kale, dandelion and more; they are high in fiber, a good source of vitamins A, C and calcium. This is just one example of soul food from standard to enhanced. Stay tuned we’ll cover other foods in future posts.

Whether it’s home cooking, carry-out or fine dining, celebrate the food legacy of African American cooks whose creativity, and mother wit helped flavor American cuisine with a few dashes of soul.

Grilled Pork Tenderloin

When it comes to cooking ‘cue, here are a few tips from the pros:

Uncle E, of Chicago, says “For tender juicy ribs, always remove the membrane from the underside of the slab and season the meat the night before.”

Joann Witherell, Vice President of Culinary, Allen Brothers Steaks:

“The key to taking the guesswork out of grilling pork or any meat is to use a meat thermometer to make sure the doneness is just right. Before slicing, let the meat rest 5 to 15 minutes depending on the size of the cut you’re grilling -- this helps redistribute the meat juices.”

Ed Mitchell is cooking ‘cue from North Carolina to the Big Apple BBQ.

His specialty is whole hog barbecue; he uses organic pork, and says "cook low and slow to develop the rich smoky flavor." Sample Ed's 'cue at The Pit restaurant in Raliegh, North Carolina.